Large pot with a drizzle (2 tblsp) olive oil
add 4 large cloves of garlic crushed (not the whole bulb, just the clove pieces)
Brown and deglaze the pan with a shot of red wine, scrap briskly to remove garlic stuck to bottom of pan to create a richer broth
Add a pound of sliced shitake mushroom
6 large leaves of kale torn lovingly into peices
Add 4 sliced carrots
2 stalks of leeks sliced
Add 1/4 c rice vinegar, 1/2 c soy sauce and 14 c of water
bring to a boil and add 2 c of uncooked wild rice
simmer until done – add salt to taste and play around with amount of soy sauce and rice vinegar to give it just the right zing. Great fall/winter meal
BUY LOCAL – EAT SEASONAL